Nutrition for Foodservice and Culinary Professionals

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Wiley, Mar 31, 2007 - Technology & Engineering - 688 pages
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Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!

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Review: Nutrition for Foodservice and Culinary Professionals

User Review  - Kat Lynch - Goodreads

Not my favorite nutrition textbook, but it does the job. Read full review

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About the author (2007)

Karen Eich Drummond has authored and coauthored numerous books, including Supervision in the Hospitality Industry, Third Edition and The Restaurant Training Manual, both from Wiley.

Lisa M. Brefere is a Certified Executive Chef, a member of the American Culinary Federation and the American Academy of Chefs, and a graduate of The Culinary Institute of America with over twenty-two years of experience in the field.

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